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5 from 1 vote

Vegan Dirty Rice & Black-Eyed Peas

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: main dish, Side Dish
Cuisine: gluten free, no oil option, soy free option, tree nut free, vegan
Servings: 4
Author: Gena Hamshaw

Ingredients

  • 1 tablespoon neutral vegetable oil such as refined avocado or grapeseed*
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 1 green bell pepper chopped
  • 4 strips vegan bacon of choice chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white or brown rice
  • 2 3/4 cup water
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt or 1/2 vegan chicken style bouillon cube
  • 1/4 teaspoon freshly ground black pepper
  • Crushed red pepper flakes to taste
  • 1 1/2 cups cooked black-eyed peas or 1 can, drained and rinsed
  • Steamed greens or other vegetables/accompaniments for serving

Instructions

  • Heat the oil in a roomy, deep skillet or medium pot over medium heat. Add the onion, celery, pepper, and bacon. Saute for 5 minutes, or until the onion is soft. Add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant, stirring constantly. If the mixture starts to stick, add a few tablespoons of water along the way.
  • Add the rice, water, both paprikas, thyme, salt or bouillon, and both peppers to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes (white rice) or 30-40 minutes (brown rice), or until the rice is tender and the liquid has been absorbed. Remove the rice from heat and allow it to steam, covered, for 5 minutes. Stir in the black-eyed peas, then taste the rice and adjust the salt and pepper as desired. Serve with steamed greens and other accompaniments of choice.

Notes

*You can use water to sauté the vegetables if you prefer a no-oil option.